Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain.
Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy.
Food Chem. 2022 Jul 30;383:132352. doi: 10.1016/j.foodchem.2022.132352. Epub 2022 Feb 5.
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
有机农业的特点是禁止使用化学合成肥料、农药、饲料添加剂和转基因生物，并应用基于生态原则和自然规律的可持续农业技术。与传统替代品相比，消费者认为有机产品是更有营养和更安全的食品，因此这些食品的需求和价格都有所增加。然而，在学术界，对于这些问题存在很多争议，因为没有明确的科学证据表明常规食品和有机食品在环境影响以及营养质量、安全性和健康影响方面存在差异。因此，这项工作旨在通过描述这种做法对环境、生产者、消费者和社会的影响，以及比较常规和有机植物食品的理化、营养和植物化学质量，来描述和更新有关有机食品的最相关数据。
